1 lb. ground beef
1 lb. ground pork sausage
1 lg. onion, coarsely chopped
2 cloves garlic, minced
1 lg. bell pepper, cut into chunks
1 lb. smoked sausage, cut into 3/4 inch chunks
1 tbsp. oregano
3 tbsp. chili powder
1 tsp. ground coriander
1 1/2 tsp. celery seed
2 cans (28 oz.) ready cut tomatoes, undrained
2 cans (27 oz.) kidney beans, drained; reserve liquid
1/3 c. yellow corn meal
12 oz. precious Mozzarella cheese, shredded

In a large, heavy pot or dutch oven, over medium heat, brown ground beef and ground pork sausage with onion and garlic. Add bell pepper and smoked sausage chunks; continue cooking 5 to 10 minutes longer. Reduce heat to low, drain fat. Blend in spices and tomatoes. Simmer 5 to 10 minutes longer. Stir in kidney beans. In a bowl, blend a little reserved bean liquid with cornmeal to consistency similar to pancake batter; mix with chili simmering another 10 to 15 minutes. Stir occasionally. Spoon into individual bowls and top generously with Mozzarella cheese.